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Aji de Gallina
Aji de Gallina is a rich and flavorful Peruvian classic that embodies the vibrant tastes of South America. The dish features tender, shredded chicken enveloped in a velvety sauce made with aji amarillo, a yellow chili pepper that adds a delightful kick. This comforting meal is often served over rice and garnished with olives and boiled eggs, making it a feast for the senses. With its roots dating back to colonial times, Aji de Gallina showcases the fusion of indigenous ingredients and Spanish culinary techniques, representing a unique chapter in Peru's culinary history.
Ingredients
- Chicken breasts
- 4, boneless and skinless
- Salt
- to taste
- Black pepper
- to taste
- Parmesan cheese
- 1/2 cup, grated
- Heavy cream
- 1 cup
- Chicken broth
- 2 cups
- White wine
- 1/2 cup
- Vegetable oil
- 2 tablespoons
- Garlic
- 3 cloves, minced
- Onion
- 1 large, finely chopped
- Aji amarillo paste
- 1/4 cup
- Boiled eggs
- 2, for garnish
- Olives
- 4, for garnish
- Rice
- for serving
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the chicken breasts, season with salt, and cook for 15 minutes, or until cooked through.
- Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Stir in the aji amarillo paste and cook for an additional minute to enhance the flavors.
- Deglaze the skillet with the white wine, allowing it to cook down for 1 minute.
- Pour in the chicken broth and bring the mixture to a gentle simmer, cooking for 10 minutes to meld the flavors.
- Add the shredded chicken and heavy cream to the skillet, stirring well. Allow to simmer for another 10 minutes, letting the sauce thicken.
- Mix in the grated Parmesan cheese, stirring until melted and combined. Season the sauce with salt and pepper to taste.
- Serve the Aji de Gallina hot over a bed of fluffy rice. Garnish with slices of boiled egg and olives for a traditional touch.
Tips
- For added depth of flavor, consider adding a tablespoon of peanut butter to the sauce.
- If you prefer a spicier kick, include more aji amarillo paste or add diced fresh jalapeños.
- Aji de Gallina pairs wonderfully with a simple green salad or fried plantains for a complete meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 40 minutes Calories: 550 Fat: 28g Carbs: 32g Protein: 42g Sodium: 800mg Sugar: 2g
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